തലശ്ശേരി ബിരിയാണിയും ധം ബിരിയാണിയും കേട്ടപ്പോ തന്നെ നാവില് വെള്ളം
ഊരുന്നു അല്ലെ , എങ്കില് നമുക്ക് ഇത് രണ്ടു കുക്ക് ചെയാന് പടിചോലോ , താരെ
പറയുന്ന രേസിപേ വായിച്ചാല് നിങ്ങള്കും ഈസി ആയിട് ധം ബിരിയാണി ഉണ്ടാകാം .
Ingredients:
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as രെകുഇരെദ്
1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
ഇപോ നിങ്ങള് ധം ബിരിയാണി ഉണ്ടാകാന് പടിചിലെ ഇനി നമുക്ക് തലശ്ശേരി ബിരിയാണി ഉണ്ടാകാന് പഠിച്ചാലോ
Ingredients:
1 kg chicken, washed and drained completely
2 large onions, finely sliced
2 tbsps chopped coriander leaves
1 tsp saffron
1/2 cup luke warm milk
salt to taste
2 tbsps ghee + 5 tbsps oil
For marination:
3/4 cup thick curd/yogurt
8-10 green chillis, make a small slit in them
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 3/4 tsps salt
Biryani masala, make pwd:
8 cloves
1″ cinnamon stick
4 elaichi/cardamom
3/4 tsp shah jeera
12 pepper corns
Ingredients to cook rice:
4 cups Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
1 marathi mogga
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
water as രെകുഇരെദ്
1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.
ഇപോ നിങ്ങള് ധം ബിരിയാണി ഉണ്ടാകാന് പടിചിലെ ഇനി നമുക്ക് തലശ്ശേരി ബിരിയാണി ഉണ്ടാകാന് പഠിച്ചാലോ
Ingredients
For marination Dressed Chicken: 1Kg (12 big pieces)
Coconut oil: 6 tbsp
Curd: 1 cup
Red chilly powder: 1 tbsp
Turmeric Powder: 1/2 tea spoon
Garam masala: 1/4tsp
Salt: as required
For masala
Ghee/Coconut oil: 2tbl spoon
Onion: 5 No
Tomato: 3 No
Green chilly paste: 2 tbsp
Ginger paste: 2tbsp
Garlic paste: 2tbsp
Coriander & Mint Leaves: 2tbsp each
Curry leaves: 1tbsp
Garam masala: 1/4tsp
Lemon: 1/2
Salt: as required
For rice
Ghee: 4 tbsp
Rice: 6gass
Water: 9glass
Cardamon: 6 no
Cloves: 6 no Cinnamon: 1 big piece Lime juice: 1tbsp
salt: as required
For garnishing
Onion - 1 small
Rose water: 1/2 tbsp
Biriyani colour: 1 pinch
Cashewnuts: 100 gram
Raisins: 50 gram
Ghee:3tbsp
Garam masala: 1/4tsp
Coiander leaves: 1tbsp
Mint leaves: 1tbsp
Marinate chicken with curd,turmeric powder,chilly powder,garam masala and salt.Set aside for 20 minutes.Shallow fry it (half fry). Keep it aside.
Boil ee/cocunut oil in a pressure cooker. Add chopped onion and stir well,then add green chilly paste. Add ginger garlic paste then add crushed tomoto, curry leaves, garam masala, lemon juice and salt. Close the vessel.Open after one whistle, and add half fried chicken and wait for another one whistl.Then add coriander and mint leaves &limejuice. Keep aside.
Boil 2 tbsp ghee in a deep vessel.Fry small thin pieced chopped onion in to deep golden brown.Fry cashewnuts and raisins also. Collect them from ghee and keep aside. Add water and boil. Then add cardamon,cloves,cinnamon .Add rice ,salt and limejuice and make ghee rice.
Add 1/4 th of the ghee rice prepared on top of the masala.Sprinkle color mixed rosewater and 1/4 of ghee. Add a pinch of garam masala,fried cashewnuts , raisins along with fried onion . Now add the remaining rice as well.Make four same layers,one above other.
Keep the vessel tightclosed and put in minimum heat for 20 minutes,thentake it out from stove. Seperate the rice and masala. Garrnish with rest of the fried cashewnuts,raisins,fried onions & leaves.
For marination Dressed Chicken: 1Kg (12 big pieces)
Coconut oil: 6 tbsp
Curd: 1 cup
Red chilly powder: 1 tbsp
Turmeric Powder: 1/2 tea spoon
Garam masala: 1/4tsp
Salt: as required
For masala
Ghee/Coconut oil: 2tbl spoon
Onion: 5 No
Tomato: 3 No
Green chilly paste: 2 tbsp
Ginger paste: 2tbsp
Garlic paste: 2tbsp
Coriander & Mint Leaves: 2tbsp each
Curry leaves: 1tbsp
Garam masala: 1/4tsp
Lemon: 1/2
Salt: as required
For rice
Ghee: 4 tbsp
Rice: 6gass
Water: 9glass
Cardamon: 6 no
Cloves: 6 no Cinnamon: 1 big piece Lime juice: 1tbsp
salt: as required
For garnishing
Onion - 1 small
Rose water: 1/2 tbsp
Biriyani colour: 1 pinch
Cashewnuts: 100 gram
Raisins: 50 gram
Ghee:3tbsp
Garam masala: 1/4tsp
Coiander leaves: 1tbsp
Mint leaves: 1tbsp
Marinate chicken with curd,turmeric powder,chilly powder,garam masala and salt.Set aside for 20 minutes.Shallow fry it (half fry). Keep it aside.
Boil ee/cocunut oil in a pressure cooker. Add chopped onion and stir well,then add green chilly paste. Add ginger garlic paste then add crushed tomoto, curry leaves, garam masala, lemon juice and salt. Close the vessel.Open after one whistle, and add half fried chicken and wait for another one whistl.Then add coriander and mint leaves &limejuice. Keep aside.
Boil 2 tbsp ghee in a deep vessel.Fry small thin pieced chopped onion in to deep golden brown.Fry cashewnuts and raisins also. Collect them from ghee and keep aside. Add water and boil. Then add cardamon,cloves,cinnamon .Add rice ,salt and limejuice and make ghee rice.
Add 1/4 th of the ghee rice prepared on top of the masala.Sprinkle color mixed rosewater and 1/4 of ghee. Add a pinch of garam masala,fried cashewnuts , raisins along with fried onion . Now add the remaining rice as well.Make four same layers,one above other.
Keep the vessel tightclosed and put in minimum heat for 20 minutes,thentake it out from stove. Seperate the rice and masala. Garrnish with rest of the fried cashewnuts,raisins,fried onions & leaves.
u may serve this biriyani with Easy putheena chammanthi(mint leaf chutney)
അങ്ങനെ ധം ബിരിയാണിയും തലശ്ശേരി ബിരിയാണിയും റെഡി ആയി
അങ്ങനെ ധം ബിരിയാണിയും തലശ്ശേരി ബിരിയാണിയും റെഡി ആയി
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